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Scaloppine (plural and diminutive of scaloppa—a small escalope, i.e., a thinly sliced cut of meat) [1] is a type of Italian dish that comes in many forms. It consists of thinly sliced meat, most often beef , veal , or chicken , that is dredged in wheat flour and sautéed in one of a variety of reduction sauces .
Traditional Greek breakfast was also providing in special dairy shops called galaktopoleia (milk shops) [93] [94] have dairy products, milk, butter, yoghurt, sweets, honey, beverages, whereas today galaktopoleia shops exist very few. The list of Greek dishes includes dishes found in all of Greece as well as some regional ones. [95] [96] [97] [98]
Chicken marsala (Italian: pollo al marsala or scaloppine al marsala) is an Italian-American dish of chicken escalopes in a Marsala wine sauce. It is a variation of traditional Italian scaloppina dishes, of which there are many varieties throughout Italy.
The modern version of the dish was created by the Greek chef Nikolaos Tselementes in the 1920s Makálo (μακάλο) Various dishes (usually meatballs) with garlic sauce from the region of Macedonia. Mydia (μύδια) Mussels: Paidakia (παϊδάκια) Grilled lamb chops with lemon, oregano, salt and pepper. Pansetta (πανσέτα) Pork ...
Italian cuisine has its origins in Etruscan, ancient Greek and ancient Roman cuisines. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize , now central to the cuisine, but not introduced in quantity until the 18th century.
العربية; Azərbaycanca; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български
Ancient Greek cuisine was characterized by its frugality for most, reflecting agricultural hardship, but a great diversity of ingredients was known, and wealthy Greeks were known to celebrate with elaborate meals and feasts.
' brigand's dish '), pasta prepared with chickpeas and peeled tomatoes; [138] tumact me tulez, tagliatelle-dish of Arbëreshe culture; rafanata, a type of omelet with horseradish; ciaudedda, a vegetable stew with artichokes, potatoes, broad beans, and pancetta; [139] and the baccalà alla lucana, one of the few recipes made with fish.